1 graham cracker pie crust (9 inch) 4 ounces cream cheese 1/4 cup sugar 1/2 cup sour cream 1 teaspoon vanilla extract 4 ounces Cool Whip (whipped topping) 1 pint fresh strawberries, thinly sliced 1 cup strawberry glaze
Slice strawberries and place on paper towels to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in cool whip, blending well. Spread thin layer of glaze over bottom of crust.
Place strawberries on glaze and cover with another thin layer of glaze. Gently spoon mixture over glazed berries in crust. Cover with inverted dome and chill until set, at least 4 hours. Store in refrigerator.